Cook onion slivers in olive oil on M until they begin to become translucent; mix a tiny pinch of cayenne pepper in. Add squash and garlic. Cook pan contents for about a minute, then add 2 tbsp broth and cover the pan. In about another two minutes, remove pan contents from heat and set aside in a bowl. In hot-n-empty pan, begin sliding your hunk of cashew butter around. As it melts, slowly add broth and continue stirring patiently until there’s a rich gravy. Once the cashew butter is entirely dissolved into a delicious sauce, add back the butternut squash and rest of your cayenne pepper. Stir. Cover and let continue cooking on L until the squash is tooth-tender. Serve over rice and enjoy the hearty, spicy goodness while contemplating the beauty of that forecast thunderstorm.